1/2 lb. soft butter
2 (4 oz.) cream cheese
2 c. sifted flour

Cream butter and cream cheese until creamy. Add 2 cups sifted flour and blend. Divide into 48 tiny balls and press into tart pans. Add filling.

FILLING:

2 1/4 c. ground pecans
3 tbsp. melted butter
3 eggs (beaten slightly)
2 tsp. vanilla
2 1/4 c. brown sugar
1/2 tsp. salt